Roasted Capsicum Pasta
Roasted Capsicum Pasta
From my latest book ‘Nature’s Way to Healing: A Long Covid Guide’, my roasted capsicum pasta is a clever way to transform a traditional comfort food into a nutritional meal. The vibrant capsicums are veritable vitamin factories, containing more vitamin C than oranges while also providing impressive amounts of vitamin A for eye health. The nutritional yeast delivers a cheesy flavour without dairy and adds valuable B vitamins, including B12 for those following plant based diets. The coconut milk creates a silky texture while contributing medium-chain triglycerides that support brain function. This dish proves that comfort food can nourish both body and soul without compromise.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 red capsicums
- 2 yellow capsicums
- 3 tbsp extra-virgin olive oil
- Salt, to taste
- 350g spelt or rice pasta of choice
- 1 brown onion, finely diced
- 4 garlic cloves, finely diced
- 4 tbsp nutritional yeast flakes, plus extra to serve
- ½ cup coconut milk
- Fresh basil leaves, to serve
Method
- Preheat oven to 220°C.
- Place the whole capsicums on a lined baking tray. Season with 2 tbsp olive oil and a pinch of salt.
- Roast for approximately 30 mins, then remove from oven and cover in foil. Leave in foil for 10 mins then unwrap and remove the charred skin and seeds. Set aside.
- Add the pasta to boiling salted water and cook according to the packet instructions. Drain and set aside.
- Heat 1 tbsp olive oil in a large pan. Sauté the onion and garlic until soft and fragrant, about 3–5 mins.
- Transfer the onion mixture, roasted capsicum, yeast flakes, coconut milk and salt to a food processor and blend until smooth. Return the capsicum sauce to the pan over low heat and gently bring to the boil.
- Once boiling, turn down the heat and let the sauce simmer until it thickens. Remove from heat and add the cooked pasta to the sauce, stirring well to combine.
- Serve with a sprinkle of yeast flakes and fresh basil.
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